Pignoli Cookies

Diane Hopson Smith


I've been making these cookies for a 12 years now. The first time I ever had a Pignoli Cookie I fell in love with them. I was visiting friends in NY and they had purchased these cookies from a bakery. I had never heard of them before.

When I came home from my vacation, I started searching online for a recipes. I found this one. I don't know who originated the recipe but I do love it.

Sorry, no photo for this one, trying to put some of my recipes I have on paper in my kitchen here at JAP. Maybe by Christmas I will post a picture of these wonderful cookies. ENJOY!

★★★★★ 1 vote
25 cookies
25 Min
20 Min


7 oz box odense almond paste, grated
1/4 c
1/4 c
confectioner's sugar
1/2 tsp
vanilla extract
1/4 c
egg whites, (not a drop more or cookies will be flat)
1 c
pine nuts, divided
1 pinch
2 Tbsp
all purpose flour

How to Make Pignoli Cookies


  • 1Preheat oven to 325 degrees. Line cookie sheet with parchment paper.
  • 2With a stand mixer, beat the grated almond paste, sugar and confectioners sugar until it is crumbly in appearance, about 2 minutes. Add vanilla.
  • 3On a medium speed, slowly add the egg whites. Increase speaed to high and beat for three minutes to form a smooth paste.
  • 4Mix 1/4 cup of the pine nuts, salt and flour together; add to batter and beat on high for two minutes. Batter should be stiff.

    NOTE: If batter is not stiff enough to hold together; add additional flour 1 tsp at a time until it is firm.
  • 5Pour remaining pine nuts in a shallow bowl; drop batter by rounded teaspoon onto the pine nuts. Lift out and place the cookie on cookie sheet "no nuts side" down. Leave space for cookies to double in size.
  • 6Bake 22 minutes or until the cookies are a light golden color. You don't want to brown them. Place on a wire rack to cool.

Printable Recipe Card

About Pignoli Cookies

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: Italian